Salmon with fried rice and red curry sauce

Name: Salmon with fried rice and red curry sauce - Ancuta G.
Ingredients: 170 g of salmon; 150 g of tricolor rice; 1 egg; 50 g of celery; 50 g of leek; 50 g of carrots; white sesame/black sesame; soybean sprouts; oil; soy sauce; 1 teaspoon of honey. For the sauce: 4 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 30 g of brown sugar; 1 teaspoon of finely chopped lemongrass; 1 teaspoon of red curry paste (if not very hot; if it is hot only ½ teaspoon); 0.5 cm of ginger.

Over - Salmon with fried rice and red curry sauce by Ancuta G. - Recipia

Salmon with fried rice and red curry sauce: a feast of flavors Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes Servings: 2 Who doesn't love a dish that combines delicious fish with the unmistakable flavor of curry sauce and the perfect texture of fried rice? This recipe for salmon with fried rice and red curry sauce brings together simple yet exceptional ingredients to create a dish that will surely impress any gourmet. Plus, it's a quick recipe, perfect for a savory dinner after a long day. Necessary ingredients: - 170 g of fresh salmon - 150 g of tricolor rice (or any preferred type) - 1 egg - 50 g of celery - 50 g of leek - 50 g of carrots - 1 tablespoon of oil (olive or sunflower) - 2 tablespoons of soy sauce - 1 teaspoon of honey - White and black sesame seeds (for decoration) - Soy sprouts (optional, for serving) For the red curry sauce: - 4 tablespoons of soy sauce - 2 tablespoons of rice vinegar - 30 g of brown sugar - 1 teaspoon of finely chopped lemongrass - 1 teaspoon of red curry paste (adjust the amount to taste) - 0.5 cm of fresh ginger, grated Recipe history: This recipe combines influences from Asian cuisine, particularly through the use of soy sauce and curry, with cooking techniques specific to various cultures. Salmon, a fish appreciated for both its taste and nutritional benefits, is a versatile ingredient that pairs wonderfully with the intense flavors of curry. This combination has become popular in many corners of the world, offering an explosion of tastes that delights the palate. Step-by-step preparation: 1. Preparing the salmon: - Start by checking the piece of salmon to ensure it has no bones. Use kitchen tweezers to carefully remove them if necessary. - In a bowl, combine soy sauce with honey. Mix well until the honey is completely dissolved. Add a pinch of salt and place the salmon in the marinade, letting it rest in the refrigerator for 15-20 minutes. This marinade will give the fish a rich flavor and delicious taste. 2. Preparing the rice: - If you choose to use dry rice, measure 150 g of rice and rinse it under cold water to remove excess starch. - In a pot, add 400-450 ml of water and a splash of oil. When the water starts to boil, add the rice and let it boil according to the package instructions (usually 15-20 minutes) until it becomes tender and fluffy. 3. Preparing the vegetables: - Meanwhile, wash and peel the vegetables (celery, leek, and carrots). Cut them into small cubes (brunoise). This will allow the vegetables to cook evenly and will add a pleasant texture to the fried rice. - Prepare an omelet from one egg that you can set aside to add later. 4. Sautéing the vegetables: - In a skillet, heat a tablespoon of oil. Add the chopped vegetables and sauté them for 4-5 minutes until they become slightly translucent and tender. - Add the cooked rice to the skillet along with the omelet cut into thin strips. Pour in 2 tablespoons of soy sauce and mix well to distribute the flavors, being careful not to let the rice stick. 5. Preparing the red curry sauce: - In a small pot, add the grated ginger, soy sauce, rice vinegar, brown sugar, lemongrass, and red curry paste. Mix well and bring the sauce to a boil. - Reduce the heat and let the sauce simmer on low, stirring occasionally, until it thickens slightly. This sauce will add a spicy and flavorful note to your dish. 6. Cooking the salmon: - Remove the salmon from the marinade and fry it in a non-stick skillet, skin side down, for about 4-5 minutes. Then, carefully flip it and cook for another minute on the other side. - Transfer the salmon to a plate and brush it with red curry sauce on both sides. Place it in a preheated oven at 180°C for 12-15 minutes. In the last 5 minutes, take it out and brush it again with sauce, then sprinkle sesame seeds and bake for another 5 minutes. This step will give the salmon a crispy and delicious crust. 7. Serving: - Place the fried rice on plates and top with the salmon. Garnish with soy sprouts and, if desired, add a few fresh coriander leaves for extra flavor. - Enjoy! This dish pairs perfectly with a fresh salad or a glass of white wine, which will harmoniously complement the flavors. Practical tips: - Make sure the salmon you choose is fresh and of high quality. Wild salmon has a richer taste than farmed salmon. - If you prefer a spicier flavor, you can add more red curry paste, but be careful: the taste can be intense! - Tricolor rice is not just an aesthetic choice but also brings a mix of nutrients, being rich in fiber. - This dish can easily be adapted: you can replace salmon with another fish or even tofu for a vegetarian version. Frequently asked questions: - Can I use pre-cooked rice? Yes, you can use pre-cooked rice, but make sure it is well cooled to prevent sticking. - How can I make the sauce thicker? If you want a thicker sauce, you can add a pinch of cornstarch dissolved in a tablespoon of cold water and continue to simmer until it thickens. - What other vegetables can I use? You can add vegetables like bell peppers, peas, or mushrooms, depending on your preferences. This recipe for salmon with fried rice and red curry sauce is not only delicious but also easy to prepare. I encourage you to try it and enjoy every bite! By experimenting with ingredients and techniques, you will discover your own variation that will surely become a family favorite.